Although my Eastern European friends may disagree and my Irish friends may wonder if I’ve had one too many shots of espresso cabbage did originate in Italy. The crinkly Savoy cabbage (cavolo versa or Cavolo Milano) dates to the early 1500’s when it was a popular wintertime vegetable in the Savoy, a region of Italy that borders on Switzerland and France. It was often sauteed with garlic and olive oil, used in soups, served alone or with rice or pasta and is one of Italy’s favorite wintertime dishes.
A rustic, toothsome pasta pairs well with braised cabbage and other vegetables making it well worth trying. We recommend tagliatelle or La Bella Angiolina Olive Leaf Pasta from CosituttiMarketPlace for a vegetal flavor that pairs well with a St. Patrick’s Day Corned Beef and Cabbage.
Savoy Cabbage and Pasta
1 tablespoon kosher or sea salt, plus more to taste
1/2 small head savoy cabbage, about 1/2 pound
1/2 cup unsalted butter
4 large cloves garlic, crushed and peeled
1/2 pound La Bella Angiolina Olive Leaf Pasta
Freshly ground black pepper
1/2 cup freshly grated Parmigiano-Reggiano
Chop cabbage into coarse shreds and sprinkle with salt. Allow to set for about an hour and drain squeezing to remove excess water. Melt the butter in a large skillet and add the garlic. Heat until the garlic just barely starts to color, then remove from the heat. Discard the garlic. Add drained cabbage and slowly braise until caramelized and soft. Bring a large pot of water to a rolling boil with the salt and boil pasta. Combine drained pasta with the cabbage in skillet. Pour additional melted butter over (if needed) and toss until all the ingredients are well mixed. Season with coarsely ground pepper and taste for salt.